Lemongrass Roast Chicken

Lemongrass Roast Chicken
Photo by Alan Richardson

Ingredients

  • 2 cloves garlic
  • 2 Tbs. finely chopped fresh cilantro
  • 2 Tbs. granulated sugar
  • 4 Tbs. granulated sugar
  • 2 Tbs. finely chopped fresh ginger
  • 1 Tbs. finely chopped garlic
  • 1 Tbs. soy sauce
  • + 12 more ingredients
    • 1 Tbs. crushed red pepper flakes
    • ¼ cup water
    • ¼ cup fish sauce
    • 1 whole chicken (3 to 4 lb.), rinsed and patted dry
    • 4-½ tsp. fish sauce
    • 2 Tbs. fresh lime juice, with pulp
    • ½ cup finely chopped lemongrass (3 or 4 stalks)
    • 1 Tbs. vegetable oil
    • 1 tsp. chile paste
    • 2 Tbs. finely chopped shallots
    • 1-½ tsp. kosher salt
    • 2 Thai bird chiles or other hot fresh chiles, cored and seeded

In a nonreactive dish large enough to hold the chicken, combine all but 2 Tbs. of the lemongrass with all of the shallots, garlic, fish sauce, soy sauce, red pepper flakes, salt, and sugar. Add the chicken and turn it to coat, tucking some of the marinade underneath its skin. Pour any excess mari...

View full recipe at Fine Cooking

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